Shabbat

Why is it forbidden to cook on Shabbat using fire, and why are all the meals for Shabbat prepared in advance? Rabbi Zamir Cohen explains the reasoning behind this law.

Rabbi Reuven Lauffer explains the halachic guidelines and limitations of salting food on Shabbat.

Rabbi Reuven Lauffer discusses the principles that guide food preparation on Shabbat. He explains which types of cooking and food preparation are restricted, why certain actions like cooking or baking...

Rabbi Reuven Lauffer explores the concept of muktzah on Shabbat objects that are set aside and not meant for use during the holy day

Rabbi Reuven Lauffer introduces the beauty of Kabbalat Shabbat, explaining how its prayers and Psalms help us transition from the weekday to the holiness and peace of Shabbat.

The end of Shabbat is marked by Havdalah, separating holy from weekday while carrying Shabbat’s spiritual light into the week.

Cooking on Shabbat Part 5 explains the prohibitions of heating and reheating food, emphasizing methods to keep food warm without violating Shabbat laws.

Cooking on Shabbat Part 4 discusses the rules of bishul (cooking), including conditions under which partially cooked food may be kept warm without transgressing Shabbat laws.

Cooking on Shabbat Part 3 explores the principles of bishul (cooking), focusing on the status of liquids, solids, and reheating already cooked foods.

Cooking on Shabbat Part 2 explains the prohibition of placing raw foods on heat sources and the precautions needed to avoid accidental cooking.